I abandoned my French press the day after I first tried Chameleon Cold-Brew.

I drink it cold, even on a chilly morning. Most days, I mix it with cold filtered water, add just a few crystals of natural sweetener. Heavy and settled, they sparkle and trickle off of the ice in the last sip, making it the sweetest, and compelling me back to the fridge for a second cup. And again after that, if I’m not careful.

Every now and then I mix it instead with Almond Breeze Almondmilk Coconutmilk. I don’t think I need to describe what kind of magic that combination creates.

You’ll need to combine it with something, though: Chameleon Cold-Brew is more like a concentrate, simply too potent on its own. The “make it yours” section of the Chameleon Cold-Brew website, linked below, offers some nice ideas. I’m not sure I can improve on water or almond milk for my own taste, so I don’t try. But experiment a little. Find whatever roasts your bean, and enjoy.

Chameleon Cold-Brew is very well made. All natural, as it says there under the illustrated lizard. It’s handcrafted in Austin, Texas using high quality, organic, fair trade beans roasted by Texas Coffee Traders, coffee experts in their own right.The "cold" in Cold-Brew refers not to how it's served, but to how it's brewed. The cold method of coffee brewing extracts the flavor and caffeine elements from the coffee grounds on the basis of time, rather than high temperature.We’re all familiar with the high temperature method, as is typically used in a French press or standard coffee maker. The grounds are infused with hot water, which agitates the molecules and creates all kinds of coffee-ness, and within minutes, it's done.In contrast, cold brewing takes time. If you didn’t have a bottle of Chameleon (I’ve suffered this discovery several ill-planned mornings), it would not be a wake, make, and drink affair, as with a French press. To make a cold brew, the coffee grounds are imbued with non-heated water, and bathe gently for a longer period; 24 hours, in the case of Chameleon.

This results in a different kind of chemistry, so it produces a more flavorful, slightly sweeter, more caffeinated, and, most important from my standpoint, less acidic coffee. To me, Chameleon Cold-Brew simply tastes as coffee should taste. And the best part is, you don’t have to do the brewing. Just open your Chameleon, pour, mix, and stir.

I buy Chameleon Cold-Brew at Whole Foods in Austin, and founders Chris Campbell and Steve Williams are working hard to make it available in similar fine stores across the U.S., in two sizes: a 32 oz bottle, or a 16 oz. I get the 16 only when they’re out of the 32, which is not uncommon. Other folks drink it as fast as I do, apparently.